ESD0017
HK$320.00
Ximenez-Spinola 是在西班牙唯一，也是全世界唯一專門以 Pedro Ximenez 葡萄釀酒的酒莊。
“帶有法國橡木靈魂的水果精華…”
在採收時洋溢着成熟葡萄的純淨香氣。通常隨著葡萄酒的陳釀和氧化，這些香氣通常會轉化成複雜度高、較少果香的風味。但這甜酒不會受年月或過多橡木桶的影響，完全保留了Pedro Ximénez的神髓。
產區：
西班牙 Jerez de la Frontera
產地：
西班牙
種類：
甜酒
葡萄品種：
100% Pedro Ximénez
酒精度：
13%
釀造：
人手收成，小心地放在地上的食物墊上。在陰涼的時候，果皮可以積累酸度。於陽光日曬時，可以使葡萄慢慢蒸發水分並濃縮天然果糖。每噸新鮮葡萄只能獲得300公斤的葡萄乾，隨後將這些葡萄裝箱運回酒莊。經壓榨後，只得出200升的葡萄汁，所以此酒產量極低。
陳年：
此酒的最大不同之處在於：於沒有封蓋的法國橡木桶中發酵至13%酒精度，之後密封酒桶來減慢酒精轉化。意味著每瓶都保留了同等的殘糖，密封亦有利於保留香氣和水果風味，減慢氧化帶來的影響。
建議享用溫度：
7ºC - 12ºC
品酒筆記：
強烈、清晰明亮的金色，保持天然葡萄汁的色調。從不同角度觀察，色調沒有邊緣或明顯差異。
具有自然發酵所特有的緩慢掛杯，初段雖不至果乾程度，蜜桃、杏桃和成熟李子的香氣十分突出。梨和青蘋果經轉杯後被喚醒，法國橡木帶出極細微的杏仁味，平衡了其豐富的果味。從頭到尾的平衡口感，沒有帶任何酒精感，在後段可以嚐到葡萄的乾淨及微細分別。餘味悠長、美味、不沉重，極其宜人和富果味。
Music for enjoyment:
Autechre - Further
Ximenez-Spinola is the only cellar in Spain and in the world specializes in the variety of 'Pedro Ximenez'.
“Fruit essence with a French Oak soul...”
During the harvest we breathe in clean and ripe fruit essences in our winepress. Normally, as the wine ages and oxidizes, these aromas give way to others of greater complexity and less olfactory and gustatory fruitiness. But in this wine we have preserved everything that a sweet Pedro Ximénez would have lost with the passage of time and the excessive contribution of Oak.
Region:
Jerez de la Frontera, Spain
Country of Origin:
Spain
Type:
Dessert Wine
Grape Variety:
100% Pedro Ximénez
ABV:
13 %
Vinification:
During the harvest, the grapes are cut by hand and left carefully lying on the ground on food mats, not in the open field but in the “camadas” (streets between the vines), so that during the hours of shade, the skin can accumulate tartaric acidity. Exposure to the sun slowly and gradually dehydrates each grape, evaporating water and concentrating natural fructose.
Only 300 kilos of raisins are obtained for each ton of fresh grapes, but then the grapes have to be transported back to the winery in boxes, which is equivalent to the work of a double harvest. Once the grapes arrive at the winery, they are pressed and only 200 litres of must are obtained for each ton of fresh grapes, which ends up giving this wine an extremely low final yield, typical of the sweet wines of this House.
Ageing:
The great difference in the elaboration of this wine is taking the fermentation to 13% of alcohol in French oak barrels with the cap open and slowing down the alcoholic conversion process by covering the barrel without leaving an air chamber, which means that all the wine retains the same residual glucose, and at the same time this hermetic closure favours the preservation of aromas and fruit flavours without the possibility of oxidation.
Ideal serving temperature:
7ºC - 12ºC
Tasting Notes:
VISUAL: Clean and bright gold, nothing oxidized or cloudy, and maintaining the tones of natural grape juice. There are no edges or noticeable differences in tone of the glass from the different angles of the catavino. It does have a glyceric tears typical of its natural fermentation.
NOSE: In a still glass, the aromas of fleshy fruit stand out: peach, apricot and ripe but not raisined plum. When the glass is rotated, the pear and the green apple awakened, with no more than a slight hint of bitter almond given by the French oak wood, which balances the exuberant profusion of its fruity manifestation.
TASTE: Truly balanced from start to finish, with no alcohol perception of any kind and almost tasting the different nuances of the fruit that are enhanced in the back of the palate, which is completely clean thanks to the remarkable acidity achieved with the partial soleo in the “litters”. The aftertaste is long, delicious, not heavy, but extremely pleasant and fruity.
